Gravy Lumaconi.

DI Chiara Maci | 28 Feb 2018


A sort of Napoli sauce but only with beef, tomato and mixed herbs.

And remember, cooking must be slow and over low heat so that the sauce gets all that good taste.



500g beef (cut for beef stew)

1 onion

1 lt tomato sauce

1 glass of red wine

Mixed herbs (for example sage, rosemary and laurel)

Extra virgin olive oil


300g lumaconi pasta or the kind of pasta that you prefer

Parmigiano Reggiano


– Cut the beef into pieces or ask the butcher to do it when you buy it.

– Chop the onion and brown it in a big saucepan with a little oil.

– Join the beef and the mixed herbs and brown it on every side.

– Simmer with the red wine.

– Add the whole tomato sauce bottle, mix and adjust salt.

– Cook over very low heat, as they say in Naples the sauce must “pippiare”, that means boil gently.

– Cover leaving a small opening and cook for 4/5 hours, mixing from time to time.

– Bring abundant water to boil in a saucepan, salt it and drop the pasta.

– Drain it and season with the gravy and a generous dusting of Parmigiano Reggiano.

Photo By Chiara Maci
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